Green Bean Salad

This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Green Bean Salad
4 servings

1 pound string beans or small haricots verts
24 cherry tomatoes
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
4 tablespoons finely chopped green onions (or slivers of red onion)
1 tablespoon minced garlic
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil
Addition: Crumbled feta

Trim ends of beans and leave them whole.Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.

Cut cherry tomatoes into halves

In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil and feta, if using.

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